Photograph of the finished Khanom chin nam prik

Thailand · Bún chấm nam prik cá nướng

Khanom chin nam prik

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh rice noodles Fresh rice noodles 1.6 lb
  • Photograph of Sea bass Sea bass 1.8 lb
  • Photograph of Krachai fingerroot Krachai fingerroot 4.2 oz
  • Photograph of Chilli Chilli 24
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Lime Lime 6
  • Photograph of Fish sauce Fish sauce ½ cup
  • Photograph of Palm sugar Palm sugar 2.1 oz
  • Photograph of Long beans Long beans 11.3 oz
  • Photograph of Green papaya Green papaya 11.3 oz

Method

  1. 1 Grill the fish over charcoal for 15 minutes, then remove the flesh and discard all the bones.
  2. 2 Grilling the fish and then pounding it into nam prik is a unique feature of this village, unlike nam prik which only contains shrimp paste.
  3. 3 Grind the garlic and chili peppers with galangal, then add the grilled fish and continue grinding until the mixture is fluffy.
  4. 4 Season the sauce with fish sauce, lime juice, and palm sugar until it thickens, not becomes watery.
  5. 5 Blanch the long beans for 60 seconds and grate the green papaya to serve as a side dish.
  6. 6 Arrange the rice noodles in small bunches around the bowl of sauce, then dip each bunch into the sauce before eating.

With an appliance

  • Oven 50 min

    Replace step 1: bake in the oven at 220 degrees for 18 minutes; if there is not enough charcoal flavor, increase the galangal by 10g when grinding.

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